Barbecue Shrimp Over Aged Cheddar Polenta

Shrimp and grits is a southern classic, but I added a creole twist to create this flavorful barbecue version. New Orleans style barbecue shrimp is different than a traditional barbecue flavor, using Worcestershire sauce, butter and creole seasoning as a base. This rich broth is so good I could drink it with a straw. Grab a really good baguette and sop it up! I’d run a marathon just to eat seconds. 😉

I love making fresh polenta. This fresh stone-ground corn from Anson Mills is pretty amazing. A cooking tip: when adding the polenta to the boiling broth/water, make sure that you pour it in slowly while stirring constantly. I need to emphasize SLOWLY. If you dump, you will clump, so make sure it’s a gradual pour. You might be asking “Is Polenta the same thing as grits?” The answer is yes and no. They are both made from ground corn, but it’s actually the type of corn that makes them different. I’m going to save my breath here, because the experts over at TheKitchn do an excellent job explaining the difference. If you’d like a polenta vs. grits lesson, you can read all about it here.

This recipe was part of a seafood round-up created for the Acme Market’s newsletter, The Weekly Nibble.